Reply to I need a simple, delicious daal recipe with exact amounts of ingredients

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[quote=Anonymous][quote=Anonymous]OP, can you tell what kind of daal  you want to cook?

The ones with their skins on  like Sabut Kali Urad (to make maah ki daal or daal makhani), or rajmaah (kidney beans), or lobiyaah (black eyed beans) or choley (chick peas curry), or kale channe (ones used in pujas that are almost dry)?  Or something which is more Dhaba style - Daal Panchratni (with 5 kinds of lentils) or Daal makhani  or whole green mung daal with loads of onions, tomatoes and coriander leaves? Or a simple dhuli daal (lentils without skin) -moong, masoor, toovar(arhar), dhooli urad, chana...

Or a south Indian saambhar with veggies, imli and curry leaves?

Do you want to cook in a pressure cooker, microwave, crockpot or a heavy bottom pan?

What kind of Tadka or baghaar do you want? Finely chopped onions, garlic, ginger, tomatoes, cilantro? Do you want whole spices like cumin, coriander, or like them crushed? Do you like hing (Asafoetida)? Do you want some heat - chilli powder, crushed chillies, whole dry chillies?

Here is a very easy recipe for pressure cooker for a simple yellow daal. This is what my son likes. It is very light on spices (he hates how whole cumin looks as well as taste of hing).

1/2 cup dhuli (skinless) split yellow mung, 1/2 cup skinless masoor.  (so  total of 1 cup dry lentils), rinse and drain.
4 cups water
Salt to taste, 1/4 teaspoon turmeric
1/2 teaspoon cumin and 1/2 teaspoon coriander seeds (ground finely).
1 spoonful ghee (you can use butter).

Cook in a pressure cooker with weight on. After one whistle, switch off the burner. Wait for 7 minutes and then rinse the cooker under water to cool it off. 
(Since I do not know how your pressure cooker will cook and at what time ... you can open the cooker and check. If the daal looks thick, add some water. If it looks very liquid simmer for more time to thicken it)

If you want to add tadka, you have various options. An easy one is just cumin browned in ghee and a pinch of hing.   Some people like garlic and cumin browned in ghee (without burning the garlic) and poured over the daal (shut the lid after the baghaar to capture the smokiness of the cumin).

I usually just caramelized chopped onions in ghee for tadka.

This recipe can be used for a variety of easy to cook daals (not beans etc...they need more cooking time)...

[/quote]

Rinsing a pressure cooker under cool water to cool it off and reduce pressure quickly is very dangerous and Specifically NOT recommended in every manufacturers book I have seen[/quote]

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